Detox Bowl with Amaranth & Split Mung Beans

May 13

Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.

A tasty, cleansing and nutrient packed soup, perfect for spring- the season to cleanse, but also to nourish and rejuvenate. The fall season is also another supportive time to do a cleanse. In Ayurveda the combination of split lentils and grains is called kichari, a nourishing easy to digest meal. You will find a variety of spring vegetables in this recipe, and little something extra to clean the liver- curry leaves. Usually plants that clean the liver are also heating to the liver, which can be a bit too much for some people. Curry leaves, however, are cleansing, but cooling to the liver. To elevate this detox bowl even further you have an easy to digest high protein powerhouse of a seed- amaranth, asparagus and radishes to clean the kidneys, a balancing spice mix to support digestion, taro to binds toxins, and warming spices, ginger and chili to open up the channels, ushering nasties out for elimination.

Detox Bowl with Amaranth & Split Mung Beans

Yields: 2 - 3 servings
Prep Time: 10 minutes
Cooking Time: 30 minutes

ingredients

1-2 tsps Digestive Spice Mix (Grind 6tsp coriander, 6tsp fennel, 1tsp cumin, tsp turmeric, combine all together and measure out what you need)
3-6 curry leaves
½ - 1 tsp ginger root
⅛ - ¼ tsp Thai green chili
1-2 tsps ghee (less if cleansing)
⅓ heaping cup split mung bean
⅓ cup amaranth
⅓ cups carrots, cut in cubes
⅓ cups celery, cut in pieces
2 taro, peeled and cut in cubes
3 cups water
1 cup loki squash or zucchini
5 asparagus spears, bottoms peeled
3 red radish or small daikon radish
½ cup purple cabbage (optional)
¾ cup coconut cream (omit if cleansing)
½ tsp natural salt (omit or less if cleansing)

INSTRUCTIONS

Soak beans and amaranth for at least 10 minutes or overnight, separately, rinse well and set aside.

In a pot, heat ghee on medium heat, then add spice mix, curry leaves, ginger and chili and combine all together.
Add beans, amaranth, carrots, celery and taro, and broth or water, and turn up heat to high and boil for 5 minutes.
Cover with a lid and turn down heat to medium cook for 20 minutes. Half-way, stir to the bottom.
Mix in loki squash or zucchini, radish, asparagus and cook for 5 minutes with lid back on. At this point, add coconut cream if using.

Serve warm. Garnish with cilantro leaves and a squeeze of fresh lime juice.